Sizzling Supper: Just 5 ingredients. Peppers and onions steam perfectly alongside the spiced chicken strips

Slice the vegetables: Thinly slice the bell peppers and onion into strips. Aim for similar thickness so they cook evenly and soften at the same rate.

Layer the vegetables: Place the sliced peppers and onion in an even layer on the bottom of the slow cooker. This creates a flavorful bed that helps keep the chicken moist as it cooks.
Season the chicken: Pat the chicken breasts dry with a paper towel. Sprinkle the fajita seasoning evenly over both sides of the chicken, pressing gently so the spices adhere.

Add chicken and tomatoes: Lay the seasoned chicken breasts on top of the pepper-onion mixture. Pour the can of diced tomatoes (with their juices) evenly over the chicken and vegetables.
Cook on low or high: Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the chicken is cooked through and easily shreds with a fork and the vegetables are very tender.
Shred the chicken: Transfer the cooked chicken breasts to a cutting board and shred them with two forks into bite-sized pieces. Return the shredded chicken to the slow cooker, stirring to combine with the peppers, onions, and cooking juices.

Adjust seasoning: Taste the mixture and adjust the seasoning if needed. If it tastes flat, a small pinch of salt or an extra sprinkle of fajita seasoning can brighten the flavors. If it’s too thick, you can loosen it with a splash of water or chicken broth.
Serve: Spoon the chicken and vegetable mixture into warm tortillas and serve immediately with your favorite toppings, such as lime wedges, sliced avocado, shredded cheese, or sour cream.
Variations & Tips